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Dairy
Easy
40 Minutes
Diets 
1 pound elbow macaroni
4 cups low fat (1%) milk
8 tablespoons unsalted butter, divided
1/4 cup flour (blending flour preferred)
3 cups shredded sharp cheddar cheese
10 slices American cheese
1 teaspoon kosher salt
1/4 cup sweet chili sauce
1/2 cup plain bread crumbs
Cook macaroni according to package instructions and strain. Set aside.
In a saucepan, heat the milk to a simmer, then set aside. In a large, heavy-bottomed saucepan, melt four tablespoons butter over medium heat. Add the flour and whisk constantly, until the mixture turns light brown in color, about two minutes.
While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
Return the saucepan to medium-high heat, add the cheeses, and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about two to three minutes.
Stir in the salt, taste, and add more salt as desired. Remove from heat and stir in the sweet chili sauce. Add cooked macaroni. Stir to coat.
In a small saucepan, melt the remaining four tablespoons butter over medium heat and add in the bread crumbs. Stir to combine, and let them toast until they become fragrant, but be careful they don’t burn. Top the chili macaroni generously with the crumbs, and serve.
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